How to Caramelize Onions

Cooked low and slow until intensely golden and sweet, learn How to Caramelize Onions in this easy step-by-step tutorial.

Caramelized onions are a fantastic addition to many favorite family recipes including onion soup, salads, and sandwiches.

How Long Does it Take to Cook Caramelized Onions?

It will take at least 45-60 minutes to cook caramelized onions. It’s a long process, I know.

Why does it take so long to caramelize onions? To draw out the natural sugars found in onions and which are responsible for caramelization, they must be cooked at a low temperature for a long period of time. Cooking at a higher heat or attempting to “rush” the process, will cook off the moisture too quickly, preventing the sugars from being drawn out and ultimately, result in burnt, flavorless onions.

Tips & Tricks

Do not walk away from your onions. Unlike the slow cooker or Instant Pot, you need to remain proactive when caramelizing onions. This is especially important in the second half of cooking when the fond really starts to build up.

What is fond? The sticky brown bits that build up and sticks to the bottom of your skillet.

How to prevent fond from burning? First, make sure your stove is set to medium-low or low and use a metal spatula to scrape the bottom of your pan every 1-2 minutes. You can also deglaze your pan with a bit of water.

What onions are best for caramelized onions? Vidalia or white onions.

How to Caramelize Onions

To make these delicious jammy caramelized onions, you’ll need the following tools and equipment:

For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.

Step 1. Prepare the onions

Use a sturdy knife to slice approximately 1/2-inch off from each stem-end and approximately 1/2-inch off from each root-end of the onions. Cut each onion in half, stem to root, and peel. Lay the onions cut-side-down and cut, again from stem to root, into slices approximately 1/4 to 1/2-inch thick. Repeat with all onions.

How thick should you cut your onions? This is largely based on personal preference. Or, not too thick and not too thin. A safe bet is anything between 1/4-1/2-inch.

Step 2. Start cooking the onions:

Set a large, heavy-bottomed sauté pan or skillet over medium heat. Add the olive oil and butter (if using) and swirl to coat the bottom of your pan. Heat the oil until shimmering and hot, then add the onions. Mix well to coat the onions in oil.

After approximately 10 minutes, sprinkle with salt (approximately 1/2 teaspoon) and stir to combine. By this point, your onions should be softening and lightly golden. If your onions start to dry out and brown/burn prematurely (assuming your heat is already set to medium-low), add a few teaspoons of water to the pan.

Step 4. Continue to cook, stirring often:

Continue to cook your onions for an additional 30-45 minutes, stirring every 2-3 minutes to prevent burning. You don’t want to stir continuously, but just often enough that the onions have enough time to cook and stick to the bottom of your skillet, browning just slightly – but not burning. If you stir too often, they won’t brown. If you don’t stir often enough, they will burn. I like to keep my stove set to medium-low and cook my onions for at least 50-60 minutes.

Don’t stop here. Keep going.

Step 5. Use a metal spatula to scrape the pan often:

After the first 30 minutes, you’ll find that your onions are nice a deeply rich golden color.

Every minute or so, use a metal spatula to scrape up the brown bits from the bottom of your skillet. Continue to cook, stir, and scrape the brown bits (fond) from the bottom of the pan until your onions are a dark rich golden brown color.

Step 5. serve and store

Remove from heat and serve with all your favorite recipes including mac and cheese, your favorite cheeseburger, grilled cheese sandwiches, and salads.

Keep stored in the refrigerator for up to one week or freeze in sealed ziplock bags for up to 3 months.

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Ingredients

Instructions

Prepare the onions: Use a sturdy knife to slice approximately 1/2-inch off each stem end and roots off the root end. Cut each onion in half, stem to root, and peel. Lay the onions cut-side-down and cut, again from stem to root, into slices approximately 1/4 to 1/2-inch thick. Repeat with all onions.

Start cooking the onions: Set a large, heavy-bottomed sauté pan or skillet over medium heat. Add the olive oil and butter (if using) and swirl to coat the bottom of your pan. Heat the oil until shimmering and hot, then add the onions. Mix well to coat the onions in oil.

Continue to cook your onions: Allow your onions to cook, stirring occasionally. If you start to see your onions browning, reduce heat to medium-low (remember: we're cooking these onions low and slow). After approximately 10 minutes, sprinkle with salt (approximately 1/2 teaspoon) and stir to combine. By this point, your onions should be softening and lightly golden. If your onions start to dry out and brown/burn prematurely, as a result, (assuming your heat is set to medium-low), add a few teaspoons of water to the pan.

Continue to cook, stirring often: Continue to cook your onions for an additional 30-45 minutes, stirring every 2-3 minutes to prevent burning. You don't want to stir continuously, but just often enough that the onions have enough time to cook and stick to the bottom of your skillet, browning just slightly - but not burning. If you stir too often, they won't brown. If you don't stir often enough, they will burn. I like to keep my stove set to medium-low and cook my onions for at least 50-60 minutes.

Use a metal spatula to scrape your pan often: After the first 30 minutes, you'll find that your onions are nice a deeply rich golden color. Every minute or so, use a metal spatula to scrape up the brown bits from the bottom of your skillet. Continue to cook, stir, and scrape the brown bits from the bottom of the pan until your onions are a rich golden brown color.

Serve or store: Remove from heat and serve with all your favorite recipes or transfer to a sealed container and keep stored in the refrigerator for up to 4 days.

Notes

Variations: At the end of cooking deglaze your pan with a splash of balsamic vinegar. Completely optional, but it adds a delicious, complex flavor to your onions (highly recommended when adding to pizzas or pastas).

How to prevent fond (sticky brown bits) from burning? Make sure heat is set to medium-low or low and use a metal spatula to scrape the bottom of your pan every 1-2 minutes. You can also deglaze your pan with a bit of water.

Some people add a teaspoon of sugar at the same time salt is added (approx 10 minutes into cooking). I find this unnecessary.

Storage: Keep stored in the refrigerator for up to one week or freeze in sealed ziplock bags for up to 3 months.

Nutrition

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

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About Jessica

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, Buzzfeed, FeedFeed and many more. She holds a Bachelor of Science degree from the University of California.

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About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, Buzzfeed, FeedFeed and many more. She holds a Bachelor of Science degree from the University of California.